Food Safety and Sanitation Deficiencies
Penalty
Summary
The facility was found to have several deficiencies related to food safety and sanitation practices. During an inspection of the food and nutrition services department, it was observed that a lidded garbage can next to the handwashing sink was overfilled, preventing it from closing and posing a contamination risk. Additionally, there was a visible build-up of dirt and debris beneath the tray line and steam table, and the kitchen floor perimeter showed signs of heavy soiling. The backsplash on the stove had accumulated grease and food stains, which could lead to cross-contamination. In the walk-in cooler, cases of cottage cheese were stored too close to the ceiling, compromising temperature regulation, and several thawed nutritional drinks and desserts lacked appropriate thaw and discard dates. Furthermore, bags of frozen mixed vegetables were undated, and food items were improperly stored directly on the floor in the dry storage room. During meal service, it was noted that both a cook and the food service director were handling food without wearing proper beard covers, which is against hygiene standards. In the dish room area, thermal beverage mugs labeled as clean had visible coffee stains, indicating inadequate cleaning practices. The food service director confirmed that all food and beverages must be stored and thawed according to manufacturer guidelines and facility protocols to prevent contamination, and that the dietary department must be maintained in a sanitary condition to comply with federal food safety regulations.
Plan Of Correction
The facility cannot retroactively correct the deficiency noted by the surveyor. The lidded garbage can next to the handwashing sink was emptied to assure proper closure. The build-up of dirt and debris beneath the tray line and steam table was cleaned. The kitchen floor was stripped and re-waxed. The backsplash of the stove was clean of grease and food stains. The cases of cottage cheese in the walk-in cooler were moved to a more suitable location. Four thawed eight-ounce nutritional juice drinks and three thawed four-ounce nutritional shakes lacking thaw and discard dates were disposed of. Three thawed four-ounce nutritional desserts not labeled with discard dates were disposed of. Four bags of frozen mixed vegetables in the walk-in freezer that were undated were disposed of. Three cases of assorted food items stored directly on the floor in the dry storage room were uncased and properly stored. The facility recognizes all residents have the potential to be affected. Please see sections 3 and 4 for system changes and monitoring. The Registered Dietitian (RD) will re-educate the Dietary Manager and dietary staff on acceptable practices for storage and service of food to prevent the potential for contamination and the wearing of proper beard covers. The RD or designee will conduct weekly audits of food storage and beard covers for four weeks and then monthly for two months to verify compliance. Audits will be submitted to the monthly QA committee meeting for review and any further recommendations for three months.